White Salted Noodles Research Articles

RVA Pasting Properties of Australian Wheat Starches

Viscosity properties of wheat starch and flour measured by the Rapid Visco Analyser (RVA) were characterised by RVA running conditions and varietal difference. RVAvariables including starting temperature of measurement, heating rate and final cooling temperature were found to be the most important factors determining RVA viscosity properties. Starting temperature mostly affected peak time, peak viscosity, breakdown and setback viscosity for starch, and peak time and breakdown for flour. Heating rate influenced peak time, peak viscosity, holding strength and final viscosity for starch, and peak time, peak viscosity, breakdown and holding strength for flour. Setback viscosity for starch and flour was determined by final cooling temperature. Discrimination of wheat varieties was greatest with the following RVArunning profile: starting temperature of 50°C, heating rate of 20°C/min and final cooling temperature for both starch and flour of 43°C. This profile also showed clear classification of wheat varieties tested and accordingly good prediction for softness of cooked white salted noodles.

Influence of Water Absorption on the Processing and Quality of Oriental Noodles

ABSTRACTThe influence of four water absorption levels at 28–34% was examined on the processing and quality attributes of alkaline and white salted noodles prepared from Canadian Western Red Spring (CWRS), Canadian Western Red Winter (CWRW), and Canadian Western Soft White Spring, (CWSWS) flours. A significant decline (>50%) in the work required to produce the noodles was observed over this absorption range for both types of noodles. Significant differences were detected at 2 hr in the alkaline noodle brightness (L*) on the basis of water absorption level between the classes. Within a class, only CWSWS differentiated L* each absorption level, while CWRS differed only at the 28% level. The L* values of the alkaline noodles decreased by 24 hr but maintained their significant differences due to absorption levels. Significant increases in alkaline noodle yellowness (b*) were observed in each class at 2 hr with increasing water absorption. Yellowness values increased over 24 hr with only minor loss in discrimination due to absorption level. Water absorption levels had only a marginal effect on alkaline noodle redness (a*) values at 2 or 24 hr. Although the cooking time within each class was significantly shortened with each increase in water absorption, minimal influence was detected in the textural attributes of cooked alkaline noodles. White salted noodle L* values were significantly higher at 28% absorption for all classes at 2 and 24 hr, but only CWSWS displayed any further influence due to absorption level. Textural characteristics, recovery, resistance to compression, and maximum cutting stress of the white salted noodles significantly declined with increasing absorption levels in all classes.

Correlations between objective quality parameters and Korean sensory perceptions of dry salted wheat noodles

A range of objective quality parameters from 10 diverse Australian wheats were evaluated for their relationship with previously reported data on sensory evaluation by Korean consumers of white salted noodles made from the wheats. These parameters were protein content, Falling Number and hardness for the wheats, protein content, Amylograph peak height, swelling power and Minolta colour for the flours, colour and cooking time for the dry noodle, and Minolta colour and texture measured by cutting force for the cooked noodle. For colour, significant correlations with Korean consumer preference were an inverse relationship with cooked noodle L* value but a direct relationship with flour L* value, and an inverse relationship with flour b* value. There was also a significant negative correlation between Korean consumer preferences and cutting force. The results suggest that Korean consumers prefer noodles made from white flour and with soft texture when cooked. Contrary to current views, no significant correlations existed between sensory scores of Korean consumers and either Brabender viscosity and flour swelling power.

A Single Genetic Locus Associated with Starch Granule Properties and Noodle Quality in Wheat

An extensive survey of wheat cultivars showed a complete association between the presence of a granule bound starch synthase (GBSS-4A) null mutation and the classification of the respective cultivar into the white salted noodle category. Since flour swelling volume (FSV) is a standard assay of flour used to identify cultivars that have potential for the production of white salted noodles, the results of the survey were investigated further by studying the genetic association of GBSS-4A null genotypes and FSV. A study of 34, F2 derived families, from a cross between wheat cultivars Reeves (good noodle texture, high FSV) and Kulin (poor noodle texture, low FSV), provided clear evidence for the genetic association of a granule bound starch synthase (GBSS-4A) null mutation and FSV. The molecular basis for the affect of the GBSS-4A null mutation was not simply due to a decrease in amylose content in the starch granules. Instead, the null mutation most likely causes a subtle change in starch structure as indicated by the association of high starch viscosity with high FSV and the GBSS-4A null genotype. The study suggests that assaying for the GBSS-4A null mutation at the DNA level may provide a valuable screen for noodle quality at early stages in a breeding program aimed at good white salted noodle quality.

Cultivar and environmental effects on quality characters in wheat. I. Starch

The composition of starch in wheat is an important determinant of grain quality, especially for white-salted noodles. Starch consists of 2 types of polymer, amylose and amylopectin, and occurs in predominantly larger A-type and smaller B-type granules. High starch pasting peak viscosity is desirable for white-salted noodles, and is influenced by the waxy genes coding for granule-bound-starch synthase (GBSS), which are involved in the synthesis of amylose. To study cultivar and environmental effects on the proportion of A-type granules, the proportion of amylose in starch, starch pasting peak viscosity, and grain hardness, 7 cultivars were grown in 15 environments which differed for temperature during grain filling. These cultivars varied in grain hardness classification and for the presence of GBSS coded by the Wx-B1 locus. Cultivars null for Wx-B1 GBSS had higher pasting viscosity than those with Wx-B1 GBSS, verifying the null requirement for cultivars suitable for white-salted noodles. However, the relationship between amylose concentration and pasting viscosity was complex, indicating that Wx-B1 influences pasting viscosity beyond its influence on the proportion of amylose and amylopectin. Environments with a high level of accumulated temperatures above 30ºC during the first 14 days after anthesis produced grain with a high proportion of A-type granules, even when irrigated. The proportion of amylose also increased with increasing accumulation of temperatures above 30ºC during the first 14 days, but was not influenced by temperature to the same extent as granule type. Environmental variation in pasting peak viscosity was large, but not related to high temperature. The hardness of grain was related to accumulated temperatures above 30ºC during the second 14 days after anthesis, with the increase in hardness much greater in soft-grained than hard-grained cultivars.

Pasta and Noodle Technology, James E. Kruger, Robert B. Matsuo, Joel W. Dick (Eds.). American Association of Cereal Chemists (1996), 356, ISBN: 0 913250 89 9

Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2–12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14–71.97%, 2.47–10.74% and 23.94–26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles.

Instrumental Assessments of Japanese White Salted Noodle Quality

Instrumental Assessments of Japanese White Salted Noodle Quality

Instrumental Assessments of Japanese White Salted Noodle Quality

Strong correlations were found between some sensory evaluation results and instrumentally (Instron, Model 4301) assessed quality parameters for Japanese white salted noodles made from 32 Australian wheats. The sensory texture parameter, softness, had a strong negative correlation (r= -0.74, P <0.001) with the instrumental texture parameter, cutting force peak area divided by time. Other sensory texture parameters, smoothness and elasticity, showed significant correlations with another instrumental parameter, compression force peak area divided by time (r= -0.58, P<0.001 and r = 0.52, P < 0.01 respectively). Brightness, yellowness and discolouration of both raw and cooked noodles were measured using a colorimeter (Minolta, Model CR310). Strong correlations were observed between yellowness and discolouration of raw noodles and CIELAB b * (r= -0.79, P<0.001) and L * a * (r = -0.63, P < 0.001) values, respectively. Similar relationships were found for cooked noodles (r = - 0.74, P < 0.001 for yellowness and r = - 0.53, P < 0.01 for discolouration). Both flour pasting properties including the flour swelling test and mixograph dough properties showed strong correlations with instrumental measures of noodle texture. Protein and ash content significantly affected noodle colour. In an attempt to simplify objective noodle quality measurements instrumental texture tests were carried out on flour gels. Textural measurements of flour gels showed that sensory softness of cooked noodles was correlated with an instrumental parameter, cutting peak force divided by time (r= -0.46, P < 0.01). However, in this study no strong correlations were found between the smoothness and elasticity of noodles and any parameters of compression force-time profiles derived from gels. Yellowness of flour gels measured by a colorimeter showed a significant correlation with that of cooked noodles (r = -0.68, P < 0.001).

Instrumental Assessments of Japanese White Salted Noodle Quality

Instrumental Assessments of Japanese White Salted Noodle Quality

Physicochemical Properties of Australian Wheat Flours for White Salted Noodles

Flour properties of 37 Australian wheat samples were examined for their relationship to white salted noodle quality. Flour Rapid Visco Analyser pasting properties and flour swelling power were correlated to the smoothness and softness of cooked noodles. Although different Rapid Visco Analyser profiles could be used to enhance relationships with noodle parameters, the flour swelling power test appeared to be more useful assay for smoothness and softness. The addition of sodium chloride improved these relationships for both the Rapid Visco Analyser and swelling power tests. Viscosity properties were not changed proportionally with salt addition and there appeared to be an interaction with individual wheat varieties. Noodle elasticity and eating quality were closely correlated with Mixograph time to maximum bandwidth, flour protein content and thousand kernel weight. Addition of sodium chloride to Mixograph doughs appeared to be valuable for the study of white salted noodles. The results also indicated that dough rheological properties need to be considered for these noodles, in addition to the physical and chemical properties of starch. About two thirds of total noodle quality were accounted for by physicochemical properties including Rapid Visco Analyser final viscosity, Mixograph time to maximum bandwidth (both parameters measured with salt addition), thousand kernel weight and Minolta b* value examined in this study.

The Rapid Viscoanalyser as a Method of Testing for Noodle Quality in a Wheat Breeding Programme

The Newport Rapid Viscoanalyser (RVA) is a relatively new instrument which can be used to measure the pasting viscosity of cereals. The profile produced during heating and cooling is very similar to that from the Brabender Viscoamylograph. The main advantage of the RVA is its rapidity and the high correlation with the traditional viscoamylograph method. Wholemeal grist, flour and starch samples from wheat were tested using the RVA by heating a 3-4 g sample, suspended in distilled water, to 60°C for 4 min, then increasing the temperature to 95°C and holding for 8 min and finally cooling to 50°C for 8 min. These results were compared with flour and starch (50 g for flour, 35 g for starch; dry basis) heated at a rate of 1·5°C/min in a Brabender Viscoamylograph. The RVA results were found to be highly correlated with flour and starch peak viscosity obtained using the viscoamylograph (P < 0·01). The usefulness of measuring the peak paste viscosity of wholemeal samples and its application as a rapid early generation screening test for identifying lines which may be suitable for noodles were investigated. The results showed that peak paste viscosity, measured using the RVA, was highly correlated with organoleptic eating quality of Japanese- and Korean-style white salted noodles.

Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles

AbstractThe starch swelling power tests have been reported to be a promising method for predicting the eating quality of Japanese white salted noodles. The relationships between starch swelling power and noodle eating quality were examined for a range of commercial Australian‐wheat cultivars from two growth seasons. Starch swelling power was found to be dependent on the cultivar, growth site and growth season of the wheat. Analyses of the first season's samples showed highly significant relationships between swelling power and most noodle quality parameters (r2 = 0.16–0.45, p&lt;0.01). the inclusion of wheat protein and wheat softness (PSI) with starch swelling power in multiple regression equations provided improved relationships to most noodle quality parameters (r2 = 0.25–0.62, p&lt;0.01). When tested on data from the second growth season, the predictions were useful, especially for the noodle parameters elasticity and eating quality.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS

Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles

AbstractViscograph paste viscosity parameters of starches isolated from 42 wheat varieties were highly correlated with each other and with measures of the quality of the derived Japanese white salted noodles. Better correlations with noodle quality were obtained when measurements of wheat protein and grain hardness (PSI) as well as a starch viscosity parameter were included in the regression equations.